Ingredients

The following ingredients have 4 Servings
  • 2 x 350 - 400g / 12 - 13 oz bream or snapper fish (, gutted, scaled and cleaned (Note 1))
  • 2 stems of shallots ((scallions / green onions), diagonally julienned to 5cm/2" length)
  • 4 x 3cm / 1 x 2" piece of ginger julienned
  • 2 tbsp Japanese cooking sake ((Note 2))
  • 2 pinches of salt
  • 3 tsp soy sauce ((Note 3))
  • 2 tsp sesame oil
  • 4 tbsp oil ((vegetable, canola or peanut oil))
  • Red chilli julienned ((Note 4))

Instruction

  • Cut 2 slashes on each side of the fish. Cut through to the bone.
  • Drizzle 1 tbsp of sake onto each fish.
  • Steam fish using method of choice, or bake (see directions below).
  • Meanwhile, heat oil over medium high heat until hot.
  • Transfer fish onto serving plates. Top with shallots and ginger.
  • Sprinkle with salt, drizzle over soy sauce and sesame oil.
  • Pour oil over fish - enjoy the drama as it bubbles!
  • Sprinkle with red chilli if using and serve with rice and steamed Asian Greens.